Cheese is basically curdled milk, with all the watery stuff removed.
A catylist is added to the milk to make it split (curdleing) into the curds & the whey.
The whey is drained off leaving the curds,the curds are then compressed (often using muslin and a press) into a 'wheel'.
It's then left to mature for a varying period of time.
Small variations and additions to the above process make the differing types of cheese.
Thanks.
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